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Sara Aase's avatar
Sara Aase's avatar

I don’t know about freezing it either, that comment about the small roasted batches seems like it might be promising? Or making it into a pasta sauce with tomato and freezing that. Ottolenghi Test Kitchen also had an eggplant pickle. Hetty McKinnon in her book or NYT has a beautiful steamed eggplant sprinkled with ginger, garlic and scallions and hot oil to die for. I love eggplant so much, good luck! Hopefully you have neighbors who love it as well!

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